An introduction to Konkani cuisine

Archive for the ‘Porridge’ Category

This is a great delicacy in most of the conservative Konkani homes and it is a very common preparation in most homes in Kerala. As it is very light on your digestive system, it becomes a preferred preparation, especially during convalescense, after fever and other ailments. As the rice used in this preparation is intact with its brawn, the nutrition values contained in it gives lot of metabolic boost in recovering.

Many side dishes like potato/pulses hummaan(a sort of spicy side dish, detailed elsewhere), tambale puddi and fried/roasted papads go very well to stimulate the appetite and eat well.

Ingrdients:

boiled rice(red)-1 cup and

water-6 cups.

Method:

Wash the rice well.

Add water and pressure cook.

After the first whistle, bring the flame on the low and cook for about 20 mts.

Do not remove the excess water.

On the release of the steam, open the cooker.

Kanji is ready for serving.

The side dish for this kanji will normally the grain/potato humman and tambale puddi.

Porridge(kanji) can be made with this powder. It can be an excellent alternative to the normal breakfast . It is both healthy and highly nutritious. The porridge should be stirred continuously while preparing it. One of the add-ons which is explained below can make this preparation much more nutritious than whatever is available in the market.

PREPARATION OF HEALTH POWDER:

Ingredients:

nachni-1kg,

whole wheat-1/4kg,

chana dal-1/4kg,

moong dal-1/4kg,

maize(Juari)-1/4kg,

barley-100gms

soyabean-1/4kg and

flaxseeds-100gms

Method:

Clean and roast all the items separately and grind together to a fine powder, on cooling.

Grinding can be got done in a flourmill, or at home using a mixer, if the quantity is small.

This powder can be stored for a long time and used as and when required.

1. PORRIDGE.

Porridge/Kanji can be made with this powder, which is very nutritious.

Add 2 tsps of this powder to 1 mug of water, dissolve it and cook it for 2 mts in a vessel, while continuosly stirring it.

The plain porridge is ready for use.

VALUE ADDITION 1:

A tbsp of sugar and half a cup of milk can be added to a large mug of porridge. This will greatly enhance the flavour and taste of the porridge and will make it highly appealing to the children.

Alternatively, a bit of salt and 1tbsp of dahi added to a large mug of porridge can also make the difference.

The quantity of sugar and milk can be altered as per the individual taste.

VALUE ADDITION 2:

Prepare a smooth chutney by grinding a bunch each of pudina leaves,dania leaves, curry leaves in equal quantity, a piece of ginger and 2 to 3 green chillies along with it. This chutney can be stored in a fridge for a fortnight.

A teaspoonful of this chutney can be added to a mug of salted porridge, after it is done.

VALUE ADDITION 3:

Roast a few almonds, pistachios, and cashewnuts(about 10 each) and grind them to powder. Add 1/2tsp of cardamom powder to the powder mix and thoroughly mix and store it.

A spoonful of this rich mix of proteins can be added to the milk porridge after it is done.

2.Muskat.

For details on the preparation of muskat, click on Tag ‘Wheat Preparation’.

However, in place of wheat flour, health powder should be used.

NOTE:

To make it more appetizing, chopped onions, green chillies, ginger and chopped curry leaves can be added while making the dough.

3.DOSA/POLO.

For making dosa, mix the required quantity of the powder with water to get a dosa batter consistency.Add the required salt and mix it.

Plain dosa can be made with this batter.

NOTE:

To have a nice flavour and taste, chopped onions, green chillies, ginger and curry leaves can be added while making the batter.